Is there anything more beautiful than fresh fruit? How about fresh fruit with gorgeous lemon cream and a flaky pastry? Now we’re talking!
These Lemon Cream Puffs with Fresh Fruit are a beautiful and delicious spring or summer treat!
Wouldn’t these be gorgeous for an Easter brunch, a shower, tea party, or a summer dessert?
And one of the best things about this dessert is that it’s quite easy to make! With just a few ingredients you can create an impressive treat!
The recipe starts with Pepperidge Farm Puff Pastry. I’ve been having fun working with Pepperidge Farm Puff Pastry for the past several months and have truly found that the options with Puff Pastry are endless!
Thaw one sheet of Puff Pastry according to the package directions. Gently unfold onto a lightly floured surface, then use a pizza cutter to cut along the fold lines, then cut each third into four smaller rectangles.
Bake 12-14 minutes until puffy and medium golden brown.
Fill pastry with lemon cream (recipe below) and fresh fruit.
Top with powdered sugar and garnish with additional fruit, as desired.
Lemon Cream Puffs with Fresh Fruit
This beautiful and delicious dessert is quite simple to prepare and perfect for a spring or summer treat!
1 sheet Pepperidge Farm Puff Pastry
1 1/2 cups heavy whipping cream
6 Tablespoons powdered sugar
1 teaspoon vanilla extract
3 Tablespoons Lemon Curd (homemade or store bought)
Fresh fruit of your choice such as, strawberries, blueberries, kiwi, mango
Thaw Puff Pastry sheet according to package directions.
Gently unfold pastry onto a lightly floured surface.
Use a pizza cutter to cut the pastry into 12 small rectangles (As pictured above- first cut along fold lines, then each third should be cut in half, then half again).
Bake pastry on a baking sheet lined with parchment paper (or a lightly greased baking sheet).
Bake 12-14 minutes (check after 10 minutes).
Bake until puffy and medium golden brown.
Allow to cool.
While the pastry bakes, prepare fruit by cutting into small pieces, then mixing together in a bowl. Set aside.
Prepare lemon cream by whipping the heavy whipping cream (using and electric mixer) until it begins to thicken.
Add vanilla and powdered sugar, and continue to beat until thick and fluffy.
With the mixer on low, add the lemon curd, one tablespoon at a time. Stop mixing as soon as the lemon curd is incorporated.
Using a serrated knife, cut open each baked pastry (horizontally).
Fill a piping bag (or a ziplock bag with a corner cut off) with the lemon cream and pipe some cream onto both the top and bottom piece of pastry.
Add fruit to the bottom piece (as shown), and then add the top piece, creating a sandwich.
Sprinkle dessert with powdered sugar.
If desired, pipe a small dollop of cream on top and add a few additional pieces of fruit.
Serve immediately, or keep the assembled desserts in the refrigerator up to 2 hours.
Recipe source - Glorious Treats
The elements of this dessert (the pastry, fruit and cream) can be prepared ahead of time (several hours) and then the final assembly can be done shortly before serving.
I created this recipe as part of my ongoing work for Pepperidge Farm Puff Pastry as a member of their “Puff is Spark” panel.
For the past several months I’ve been sharing recipe using Puff Pastry and asking you to share your recipe ideas too. Each month I’ve chosen a “top pick” from the recipe suggestions. Those “top picks” were submitted to Pepperidge Farm and they chose the grand prize winner who will join me next month for a day at the Pepperidge Farm Innovation Center in Connecticut.
The grand prize winner is… Bethany Gist!! Congratulations Bethany! I’m looking forward to spending the day with you next month!
Please continue to share your own original Puff Pastry recipes and/or twists on existing dishes via PuffPastry.com or Pepperidge Farm Puff Pastry Facebook page, and/or by tagging the brand (#PepperidgeFarm) in any Instagram photos.
I’ve been dreaming of making these Easter Egg Cookie Boxes since last spring and I just couldn’t let another year pass without bring them to life!
Every once in a great while an idea actually comes together the way I planned… this is one of those rare occasions!
These Easter Egg Cookie Boxes will join the little “family” of cookie boxes I’ve created, starting with these 3-D Pumpkin Cookies, then Christmas Drums and Valentine’s Hearts.
These are not your everyday, “just whipped them up” kind of cookies… these are special occasion cookies that do take a bit of preparation. But I’m quite sure that presenting one of these pretty cookie boxes to your Easter guests will elicit rave reviews! I mean they’re cookies, filled with candy… how could anyone resist? =)
The options are endless for the design you could add to the top cookie. I planned for a simple gingham pattern, as I first created for these Gingham Cookies (<– click for full tutorial), but then I wanted to dress them up a bit more. You can see I left a couple with just the gingham pattern and a simple border, and then for a couple I added some extra dimension with icing on top of the gingham pattern, as well as some small fondant flowers. I have a full post on creating fondant flowers <–here.
To create these Easter Egg Cookie Boxes you’ll need…
*A batch of cookies made with my Chocolate Rolled Cookie Recipe.
*A batch of Royal Icing.
*Two egg shaped cookie cutters, one about 1″ smaller than the other.
*Small candies to fill the “boxes”. I filled mine with pretty pastel Sixlets from Sweet Works.
1. Prepare dough and cutout cookies with the larger of two egg shaped cookie cutters. Cut out and bake only large cookies. If you remove the center “cutout” before baking and bake just “outer rings” the “rings” will bake up larger than the large cookies that they need to be later matched to.
2. When the cookies are baked, allow to cool a few minutes on the baking sheet, then for half of the cookies, use the smaller cookie cutter to cut out the center of cookies. The cookies are quite delicate when they are warm. I would suggest pressing the smaller cutter into the baked cookies, but leave the center cutout intact until the cookies fully cool. Carefully move the cookies to a cooling rack and allow the cookies to cool fully before removing the center cutout. If the outer “ring” breaks when removing the cutout, simply press back together and it can still be used. You can use a bit of royal icing to “glue” it together for use.
I suppose there may be the question “what do you do with the inner cookie cutout?” Well, in our house with spread a bit of Nutella on them and they “disappeared” =)
3. For each “cookie box” you will need two full cookies (large) and two cookie “rings” (large cookies that have had a the centers cut out).
4. Prepare royal icing. For the design shown I only made white icing. Feel free to prepare any colors you like. If you are concerned about the icing showing between the cookie layers, feel free to prepare some dark brown icing (although I had very little problem with the icing showing). If desired, you could also use melted chocolate to “glue” the layers together.
5. Assemble the boxes by piping a thin “ring” of icing onto one of the large, full cookies. Add one cookie ring, then another line of icing and the second cookie “ring”. This completes the base of the “box”.
6. Decorate the box “lid” (one full, large cookie) as desired. I decorated the tops of the cookies with a gingham pattern, just as I did with these Gingham Cookies. Hop over to that post for a full tutorial on the gingham pattern. I used Wilton Color Mist food coloring spray (available from most craft stores), but if you have an airbrush that would work just as well, or better. You can make a homemade stencil as I first did when I invented this technique, or now you can purchase stencils that are great to use again and again! This time around I used a stencil from The Cookie Countess (I used the “wide stripe”).
7. Simply place the decorated lid on top of the “box” and you’re done! Feel free to add a ribbon around the stack of cookies to hold the lid in place, if desired. If you’re extra observant you may notice that in a few of the photos (in this post) the candies are piled above the edge of the cookie “box”. This is just for the photos. In order to have the lid sit flat on the box, make sure all of the treats inside are below the rim.
I think these special cookie boxes would make gorgeous place settings for Easter Dinner. Feel free to add names to the tops, or decorate them in countless different ways!
I’d love to see the results if you give these a try! Feel free to share your work on the Glorious Treats facebook page.
Earlier this month I had a local party to celebrate the publishing of my new book, Glorious Layered Desserts.
It was a special night to celebrate with family and friends… many of the people who have been an essential part of my journey the past few years. If it were not for the encouragement and support of my friends and family, this blog and this book would not exist. Of course all of the encouragement in the world wouldn’t take me too far if it weren’t for all of the amazing readers of Glorious Treats… that includes YOU! Thank you!!
Please join me for a little virtual party tour…
I planned the party down to every last detail… but that plan would have been nothing but some writing on a few sheets of paper without lots of help from a group of amazing friends!!
Several friends and I spent all day in the kitchen prepping 400 mini desserts. We prepared five different desserts, each are recipes from the book.
The desserts were…
- Caramel Brownie Trifle
- Fresh Fruit Cheesecake Mousse
- Banana Caramel Cream Dessert
- Peanut Butter Mousse with Chocolate Cookie Crumble
- Sugar Nuts
I chose small cups for the desserts so that guests could indulge in several desserts! I used 5oz cups from Party City, 2 oz mini bowls from Party City, 4 oz cups from Amazon, and polka dot nut cups from The Tomkat Studio.
The desserts were pretty… but for me, the party was all about the people! I felt so blessed to have so many friends come celebrate with me!
I truly enjoyed seeing the party guests savor the desserts and flip through the pages of the book, ohhing and ahhing!
Mindy of Creative Juice.
My sweet daughter, Joy… she takes dessert very seriously! =)
A few savory appetizers to accompany all the sweets.
Several local bloggers and friends… Heather’s French Press, The Domestic Rebel, Amy’s Healthy Baking, Crazy for Crust (with sweet daughter, Jordan), Very Culinary.
Other local bloggers and “sweets girls” in attendance (but not pictured above)… Domestic Fashionista, Trinnie Loves Cookies, Creative Juice, Auntie Bea’s Bakery (pictured below).
Amazing friends (Bethany, Tara, Lisa, Heather)!
Gorgeous friends and party helpers, Amy & Adia.
I enlisted the help of three talented friends to play the piano during the party, my sister Joy (pictured above), Lois A., and Kathy M..
Busy signing books…
Me and my sweet hubby!
I love this photo (above) because it’s me and my sweet family and we’re all smiling. I was drawing names for giveaway prizes and my oldest daughter (in pink) drew the name of my youngest daughter (in white), we all laughed and I quickly set the name aside.
As guests left the party they were able to grab a little goodie bag that included sugared nuts (a recipe from the book), some chocolates, and a little pad of “Glorious Treats” sticky notes.
All photos in this post by Gene Chutka (also the book photographer).
HUGE thanks to several friends who helped me pull off this party! Amy Middleton & girls, Heather Serpa, Bethany Gist, Lisa Lyon, Tara Castillo, Pam Smith, Kathy Mullisen, Lois Andrakowicz, Shelly Lange, Joy & Bruce Adams.
Thanks to a few of my favorite companies for providing the following party supplies…
Sweet Estelle’s Baking Supply – Blue Chevron Favor Bags
Sweet Works – Chocolates for goodie bags, giveaways and decoration
Wilton – Piping bags, tips and coupler sets for giveaways
Nielsen-Massey – Extracts for giveaways
If you have yet to purchase a copy of Glorious Layered Desserts, all the details on purchasing a copy are HERE.
Few things pair better than coffee and donuts! Dunkin’ Donuts is an expert with both coffee and donuts… and now they’ve gone one step farther and combined the two!
Dunkin’ Donuts has just introduced their new Bakery Series line of coffee. Each of the five new coffee flavors is inspired by their popular bakery items… Jelly Donut, Old Fashioned Donut, Chocolate Glazed Donut, Caramel Coffee Cake and Blueberry Muffin.
The folks at Dunkin’ Donuts sent me a box of goodies to try… but of course I wouldn’t tell you that unless there was one for you too!!
Do you like coffee?
Do you like donuts?
Do you like cash?
Wait… what? Yes, I said cash!
In addition to an awesome package that includes…
- The complete Bakery Series coffees (1 each): Chocolate Glazed Donut, Jelly Donut, Old Fashioned Donut, Blueberry Muffin and Caramel Coffee Cake flavors.
- Dunkin’ Donuts coffee mug
- Turtle Donut blended coffee recipe
- Mr. Coffee Pot Coffee Maker
This giveaway also includes a $250.00 Visa gift card!!
Would you like to win some Coffee & Cash?
Simply leave a comment below telling me your favorite kind of donut. Do you like maple? Chocolate with sprinkles? Jelly filled? Inquiring minds want to know! =)
Details - Comments must be left on this blog post. Once enter per person. If you are reading this post as an e-mail, click the title of the post to view the giveaway online. Giveaway open to U.S. residents only. Giveaway ends Wednesday, April 2nd, 2014 at 9pm Pacific. Winner will be chosen using random.org. Giveaway sponsored by Dunkin’ Donuts. All images text, and opinions are my own.
Spring flowers, and cookie decorating… two of my favorite things! I’m combining these two loves with these Spring Brush Embroidery Cookies.
I’m often drawn to pastel colors, and when I wanted to share the beautiful and delicate technique of brush embroidery, this seemed the fitting color palette.
Brush embroidery was a cookie decorating technique I was intimidated to try for a long time. When I finally gave it a try a few years ago I realized how truly simple it is! Although it does take a bit of time, and it’s important to have the correct icing consistency, one you get going I think you’ll find it a relaxing and rewarding technique!
How to decorate cookies with brush embroidery…
First, you’ll need a batch of cookies made from my Sugar Cookie Recipe (or your favorite).
You’ll also need a batch of Royal Icing and a small, flat (new/clean) paintbrush. You’ll see the size and shape I used in the images below. Each decorator may have their own brush preference.
I outlined and flooded the cookies shown with the same consistency of icing, a medium consistency (and a #2 tip). Mix up a batch of icing (using the recipe listed above) and then add some icing to a bowl. Add your color, and a bit of (slightly warm) water (1/2 teaspoon at a time) until you’ve reached a consistency similar to shampoo or corn syrup. It should be just thin enough that after 15-20 seconds a spoonful of icing drizzled into the bowl disappears into the rest of the icing.
Outline and fill in the cookies, then allow that icing to dry fully overnight.
The next day, prepare a bag of white piping consistency (stiff) icing (with a #2 tip). The icing should be about the consistency of toothpaste. It should not be so stiff that it hurts your hand to squeeze the bag, but when piped onto a surface (cookie) the line stays in place.
Step by step brush embroidery (as pictured above).
1. Pipe the outline of two flower petals (as shown).
2.-4. Using a slightly moist brush, pull some of the icing from the edge you’ve created, in toward the center of the cookie. The brush should be slightly moist as you work. I keep a small bowl of water at my work area, dip the brush into the water, then dap the brush onto a paper towel to absorb much of the water. This is something you will have to experiment with. If you begin to “brush” the icing the brush is too wet, you will lose any definition in the petals. As you’ll see in the photos (both above and below), you want to be creating some texture in each petal (from the brush bristles) to represent the veining in real flower petals.
5. Pipe the start of a few more petals, as shown.
6. As before, brush the icing from the edge, toward the center of the cookie. You can experiment with how thick or thin you want to leave the outside edge of each petal.
7. Allow this set of petals to dry just a bit before moving to step 8. If you are working on several cookies, but the time you’ve done the first set of steps (1.-6. listed above), the petals should be plenty dry enough to move forward.
8. Add petals to complete the outside row of petals (as shown). Allow to dry (about 1 hour).
9.-10. When the outside row of petals has set up, add new a row of petals (as shown).
11. Complete this inner set of petals by filling in with some small petals.
12. Add some small dots of icing to create a flower center, then add a few white non-pareils (sprinkles) for added dimension.
Your cookie is complete! =)
Allow to dry fully (several hours) before packaging.
I hope you give this technique a try! As always, please feel free to share your results on the Glorious Treats Facebook page.